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Manning Impex ups Asian offering for UK market with seaweed snacks

Manning Impex ups Asian offering for UK market with seaweed snacks

UK-based importer and distributor Manning Impex has added Tao Kae Noi seaweed snacks to its Asian snack portfolio.

Published: 25-Apr-2017

UK cricket flour energy bar wins ife 2017 Sustainable Packaging Award

UK cricket flour energy bar wins ife 2017 Sustainable Packaging Award

Yumpa, a range of energy bars made with cricket flour, is the first of its kind in Europe to have an EU accredited fully compostable wrapper.

Published: 04-Apr-2017

Augmented reality: The ultimate hack in flavour perception?

Augmented reality: The ultimate hack in flavour perception?

Dr Katsunori Okajima

Professor - Yokohama National University

The use of augmented and virtual reality technologies to change the visual appearance of food and drink in real time could improve the diets of consumers.

Published: 28-Mar-2017

Tate & Lyle unveils upgraded innovation center

Tate & Lyle unveils upgraded innovation center

Tate & Lyle PLC, a global provider of speciality food ingredients and solutions, has unveiled its upgraded Food Systems Global Innovation Centre in Lübeck, Germany. 

Published: 22-Mar-2017

Katjes International CFO: Sugar confectionery consumption in Europe may have reached its limits

Katjes CFO: Sugar confectionery consumption in Europe has peaked

Stephan Milde

CFO - Katjes International

Sugar confectionery consumption in Europe may have peaked, but a spike in Germany’s birthrate signals hope for the future, says Katjes International’s CFO.

Published: 15-Mar-2017

FOODVISION: Trust and ethics key to reaching consumer hearts and minds

FOODVISION: Trust and ethics key to reaching consumer hearts and minds

Erin Boyd Kappelhof

Managing Partner - Eat Well Global

Trusted sources of food and nutritional advice are being overlooked in preference to instant, real-time interactions with celebrities and bloggers, according to a communications expert.

Published: 14-Mar-2017

FOODVISION: DNA testing just ‘one part of the jigsaw’

FOODVISION: DNA testing just ‘one part of the jigsaw’

Andrew Steele

Head of Product Development - DNAFit

Advances in DNA testing mean deeper insights can be made into how people use food for fuel, or how fast a nutrient is metabolised.

Published: 13-Mar-2017

Seamore is campaigning for seaweed to be on everyone’s everyday menu

Seamore is campaigning for seaweed to be on everyone’s everyday menu

Willem Sodderland

Founder - Seamore

We caught up with ‘seaweirdo’ and founder of Seamore, Willem Sodderland, at Food Vision 2017 to speak about sustainable packaging, seaweed stigma and high prices for healthy foods.

Published: 10-Mar-2017

Verdiujns extends portfolio of BRC-certified wafers

Verdiujns extends portfolio of BRC-certified  wafers

Verduijns Fine Biscuits launched three savory variants to its portfolio of organic wafers at ISM/ProSweets, held in Cologne, Germany, in February.

Published: 10-Mar-2017

FOODVISION: Pairing innovation and transparency flavours to satisfy industry tastes

FOODVISION: Pairing innovation and transparency flavours to satisfy industry tastes

Lotta Turner

CEO - Skane Food Innovation Network

Innovation and transparency can go ‘hand in hand’ as part of an industry strategy to streamline the food value chain and rebalance the relationship between production and nature.

Published: 09-Mar-2017

Subscription snacking: How Love with Food is gathering consumer opinions through its products

Subscription snacking: How Love with Food is gathering consumer opinions through its products

Aihui Ong

CEO - Love with Food

Love with Food is a subscription service that allows food companies to gain consumer feedback on their products.

Published: 08-Mar-2017

From marketing to taste: How virtual reality will change the food industry

From marketing to taste: How virtual reality will change the food industry

Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.

Published: 07-Mar-2017

Dutch baker Daelmans aims to take stroopwafels worldwide

Dutch baker Daelmans aims to take stroopwafels worldwide

Daelmans has been making the caramel waffles for over 100 years and today, is the worldwide market leader, producing several million of the speciality biscuits in its bakeries daily.

Published: 03-Mar-2017

Food Vision: Insights and highlights from day one in London

Food Vision: Insights and highlights from day one in London

Food Vision kicked off yesterday with insights from innovation specialists and trailblazing startups. Join our team of editors as we discuss the key take-away's and highlights from the first day.

Published: 02-Mar-2017

Sacrificing taste for sugar reduction will ‘kill our category’: Barry Callebaut innovation chief

Warping taste to cut sugar will kill chocolate sector: Barry Callebaut

Peter Boone

Chief Innovation Officer - Barry Callebaut

Barry Callebaut’s head of innovation expects the chocolate industry will opt for natural fibers to gradually cut sugar and calories, but says uptake for sugar reduction remains low.

Published: 21-Feb-2017

Making a deposit: Faecal biobanks have ‘great potential’

Making a deposit: Faecal biobanks have ‘great potential’

Dr Tom Van de Wiele

Associate Professor - Ghent University

The interest in stool transplants or faecal microbial transplants has gathered momentum in recent years giving rise to the concept of faecal biobanks.

Published: 17-Feb-2017

Ex-flight attendant creates PaPis pea protein snacks for business class passengers

Ex-flight attendant creates PaPis pea protein snacks for passengers

Startup PaPicant has developed PaPis, a savory snack bar targeted at first and business class passengers.

Published: 14-Feb-2017

E-tail-volution: Why confectionery e-commerce strategies shouldn’t be put on hold

Confectionery e-commerce strategies shouldn’t be put on hold

Confectioners need to act fast in developing e-commerce strategies because even though online retail remains a small channel, it is rapidly evolving.

Published: 10-Feb-2017

Döhler Cactus Pear-Kiwi functional gummie equivalent to one-and-a-half cups of espresso

Döhler Cactus Pear-Kiwi functional gummies

Antonia Kauter

product manager - Döhler

Döhler has launched a range of gummies and jellies based on 100% ingredients from fruit such as pectin from apple, juice concentrate, and fruit sugars instead of sucrose or glucose syrup.

Published: 06-Feb-2017

Cauli-Rice unveils low-carb, preservative-free, shelf-stable alternative to pasta, rice: ‘It took us three years to get it right’

Cauli-Rice unveils low-carb shelf-stable cauliflower rice

Cauliflower rice is now available in the frozen and chilled sections of some retailers, but British brand Cauli-Rice is hoping to carve out new territory in the emerging category with a shelf-stable, microwaveable product with a more ‘al dente’ texture and no preservatives.

Published: 03-Feb-2017

Could energy drinks be cut out of the EU caffeine claim loop?

Could energy drinks be cut out of the EU caffeine claim loop?

Maria Thijssen

Regulatory affairs manager - Nutritional GSK

The European Specialist Sports Nutrition Alliance (ESSNA) is lobbying for two different solutions to the EU caffeine claim hold up, one of which could see use of the claims limited to sports supplements only.  

Published: 20-Dec-2016

Alt-protein: Movement answers the call for more protein choice

Alt-protein: Movement answers the call for more protein choice

Tony Askins

Founder - Next Step Foods

With worldwide demand for protein set to reach new heights, what protein alternatives are robust and innovative enough to satisfy consumer appetite?  

Published: 08-Dec-2016

Mind, body and spirit: The holistic tea trend

Mind, body and spirit: The holistic tea trend

James Dawson

Founder - Tplus Drinks

Food Matters Live in London played host to a range of food and beverage makers all eager to show off the flavours and unique ingredients, which they think will continue to trend in 2017.

Published: 05-Dec-2016

Smoothies turn to seeds to boost natural positioning

Döhler on seeds in smoothies

In an effort for products to appear as close to natural as possible, beverage producers are turning more and more to ingredients complete with skin, seeds and fruit flesh. 

Published: 28-Nov-2016

How virtual reality is helping create today's beverages

Virtual reality and beverages

Virtual reality can be a bit of fun for consumers: offering bonus content via a 3D experience. But behind the scenes in the F&B industry, it has important roles to play in how our beverages are created and made. 

Published: 17-Nov-2016

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